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Thursday, 6 August 2015

Malteser squares for tea time ...

Emi has just had one of his school friends down to stay with us in Devon for a few days. They bonded originally over a shared fossil fascination, so much of our time has been  dinosaur-themed. We haven't done anything extravagant, but we've enjoyed long country walks with the Wonder Dog, feeding the chooks and making friends with our bovine neighbours who've moved into the cow paddock down the lane.

One of the country rituals that our little visitor from London approved of whole-heartedly was afternoon tea. In my world everything stops for tea, and my world always looks just a little bit better after a nice cup of Rosy Lee.

Now as everyone knows a cup of tea on its own is just too ... wet. It's calling out for a nice biscuit or a bit of cake. These Malteser Squares fit the bill perfectly. They're from an old recipe from my own childhood that my mum used to make for me when I had friends home for tea after school. And you know in all my years I've yet to meet a person who doesn't like Maltesers. Sure there are lots of chocolate snobs out there who'll sneer at the humble honey-combed chocolate-covered balls, but just watch them carefully and you'll find that none of these self-professed foodies is above snaffling a few when they think no one's watching.

Anyway, enough of my rich and philosophical observations on the human condition, here's the recipe for a super simple no-bake classic that's guaranteed to go down a treat at teatime:





Ingredients:

4 oz/ 115 g margarine
8oz/ 230g  digestive biscuits
2 tablespoonfuls of golden syrup
8 oz/ 230 g Maltesers
4oz/ 115 g chocolate (for drizzling on top)


Method:

1. Bash up your biccies with the end of a rolling pin so that they form a coarse crumb-like consistency. You can put them in a freezer bag to make sure that you don't get crumbs all over the kitchen. Mix the Maltesers with the biscuit crumbs and try really hard not to eat too many of them.
2. Melt the margarine and syrup in a small saucepan suspended above a larger saucepan of boiling water - or a Bain Marie, if you like to call melting something over hot water by a fancy French name.
3. When they've melted and formed a uniform consistency remove from the heat, stir well and pour over the digestive biscuits and the Maltesers. Stir again to get an even mix.
4. Pour into a greased baking tin (of approx. 20 cm x 20 cm or 8" x 8")  lined with baking paper.
5. Leave to cool in the fridge.
6. While it's cooling melt the chocolate over boiling water, and drizzle over the top of the Malteser squares.
5. After a couple of hours, when it's set, cut into squares and serve at tea time.


All the best for now,

Bonny x

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